The clock for Acrylamide is ticking
From April 2018, the Regulation 2017/2158 of the EU Commission will take effect. The legislation includes practical measures based upon best practice guidance developed by the food industry to reduce the formation of acrylamide in food.
How does Acrylamide develop?
Acrylamide naturally forms during high-temperature cooking and processing, such as frying, roasting and baking. It particularly happens in potato-based and cereal-based products. It is not possible to eliminate acrylamide from foods, but actions can be taken to try and ensure that acrylamide levels are as low as reasonably achievable.
For which products does the legislation apply?
- french fries, other deep fried products
- potato crisps, snacks, crackers and other potato products from potato dough
- breakfast cereals
- fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets, gingerbread, crackers, crisp breads and bread substitutes
- coffee: roast coffee, instant (soluble) coffee and coffee substitutes
- baby food and processed cereal-based food intended for infants and young children
Which steps do food business operators have to do?
- being aware of acrylamide as a food safety hazard
- general understanding of how acrylamide is formed in the food they produce
- take the necessary steps to mitigate acrylamide formation in the food they produce
- adopting the relevant measures as part of their food safety management procedures
- undertake representative sampling and analysis to monitor the levels of acrylamide in their products
- keep appropriate records of the mitigation measures undertaken, together with sampling plans and results of any testing
You want to make sure your product is safe or need help planning necessary steps to mitigate acrylamide? Get in touch with Tentamus:
Dr. Yvonne Pfeifer
T +49 30 20 60 38 164
Source: Food Standards Agency